Awesomely healthy and fulfilling, this Spicy Sweet Potato and Kale Salad is packed with nutrients and both gluten-free and vegan.

I haven't posted a salad recipe in a long time, so I thought, what better occasion than Veganuary to share with you this awesome warm Spicy sweet Potato and Kale salad?

This Spicy Sweet Potato and Kale salad is ready in just 15 min and requires only 6 ingredients to make:

• sweet potato
• kale
• sesame seeds
• pumpkin seeds
• shichimi pepper
• good extra virgin olive oil

The spices and seeds bring this salad to the next level.

I usually go for Japanese shichimi to get that extra spicy kick, but you'll be totally OK using a pinch of chilli powder or hot paprika.

Smoked sea salt flakes, sesame seeds and pumpkin seeds give a nice crunchiness, which contrasts very well with the soft sweet potato.

There are multiple reasons why I love this Sweet Potato and Kale salad:

• it's heart-warming
• wintery
• effortlessly easy to make
• has a great crunchy texture
• it's super versatile
• it's vegan and gluten-free

When I'm not simply enjoying it on its own, I like to serve this salad with soft-boiled eggs, roasted chicken or grilled fish ( king prawns also work amazingly well), but experiment with what you like.

You can also keep it vegetarian by throwing in some chickpeas or quinoa, or topping it with a poached egg ( my favourite way).

This dish is incredibly simple to make, and I recommend it for anyone looking for a quick, light and fulfilling meal!

Did you make this recipe?

Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!

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5 from 1 vote

Spicy Sweet Potato and Kale Salad

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Awesomely healthy and fulfilling, this Spicy Sweet Potato and Kale Salad is packed with nutrients and both gluten-free and vegan.

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Salad

Cuisine: Vegan

Serving: 1

Author: Andrea Soranidis

Ingredients

1x2x3x

• 1 large sweet potato, peleed and cubed
• 150 g kale leaves, chopped
• 1 tablespoon sesame seeds
• 1 tablespoon pumpkin seeds
• ½ teaspoon shichimi pepper, or chili powder
• smoked sea salt flakes, or regular sea salt
• 1 teaspoon extra virgin olive oil

Instructions

• Arrange the sweet potato cubes in a steamer and steam for 7 minutes
• Add in chopped kale and steam for a further 3-4 minutes
• In a large bowl, add in cooked sweet potato and kale, then fold in sesame seeds, pumpkin seeds, smoked sea salt flakes and shichimi pepper.
• Arrange on a serving plate, season with a glug of extra virgin olive oil and serve

Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.